Cauliflower with Roasted Butternut Sauce

Published: Oct 19, 2017 · Modified: Nov 6, 2019 by Kate Hackworthy · 25 Comments

My Cauliflower with Roasted Butternut Sauce makes the traditional comfort food lighter and an easier way towards your five a day. Vegan.

I love comfort food at this time of year. When the days draw in and grow colder, I want to wrap up in a warm blanket and tuck into a dish of something warming.

But that doesn't mean that I want unhealthy food. I love finding ways to get more veg into a meal, so I used the natural creaminess of butternut squash to act as the 'cheese sauce' for this cauliflower cheese. Instead of butter and flour to thicken it, I slowly roasted the squash to bring out it's best sweet flavours, then pureed it with a few extra flavour goodies.

The result is a dreamy, creamy blanket atop my beloved cauliflower. It's a wonderful side dish or even on it's own. You'll be quickly on your way to getting your five-a-day - and I promise that you won't miss the cheese.

This Butternut Squash Cheese Sauce is also really tasty on steamed broccoli. We also love serving it on parmentier potatoes. They're roasted cubed potatoes that are easy to make.

Get the recipe for Cauliflower with Roasted Butternut Sauce

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📖 Recipe

A dish of cauliflower cheese on a wooden table.

Cauliflower with Roasted Butternut ‘Cheese’ Sauce

Kate Hackworthy | Veggie Desserts

A thick and creamy 'cheese' sauce made with roasted butternut squash. This sauce is a great way to eat more veggies.

5 from 6 votes

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Prep Time 10

Cook Time 20

Total Time 30

Course Side Dish

Cuisine American

Servings

Calories 203 kcal

Ingredients

1 small butternut squash peeled and deseeded (approx 500g)
2 tablespoon olive oil divided
1 onion diced
1 clove garlic finely chopped
1 teaspoon thyme leaves optional, plus extra to garnish
250 ml vegan milk (soy, almond, oat etc...)
Salt and pepper
1 head cauliflower

Instructions

Preheat the oven to 220C/430F.
Cut the squash into small chunks, toss with 1 tablespoon of the olive oil and spread out on the baking tray. Roast for 15 minutes or until soft.
Heat the remaining oil in a frying pan over a med/low heat and gently fry the onion until soft and translucent. Add the garlic and thyme and cook for a further minute.
When the squash is cooked, add it to a blender or food processor, along with the onions and milk. Whiz until smooth and creamy, taste and season if necessary. If the sauce seems too thick, add a little extra vegan milk to thin.
Cut the cauliflower florets into large pieces, then steam over a pan of simmering water until cooked.
Pour desired amount of the sauce over the cauliflower and serve with thyme leaves to garnish.
Save any leftover sauce for another meal in the fridge or allow it to cool and freeze. This is a lovely side dish for a roast dinner or served alongside a hot salad.

Nutrition

Calories: 203kcalCarbohydrates: 29gProtein: 4gFat: 9gSaturated Fat: 2gCholesterol: 6mgSodium: 43mgPotassium: 862mgFiber: 4gSugar: 8gVitamin A: 20030IUVitamin C: 54.9mgCalcium: 173mgIron: 1.5mg

The nutritional information provided is approximate and can vary depending on several factors, so is not guaranteed to be accurate. Please see a registered dietician for special diet advice.

Tried this recipe?Mention @kateveggiedesserts or tag #veggiedesserts! I love seeing your recreations.

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